Raspberry and Lemon are currently one of my favorite flavor combinations, and it inspired me to create Raspberry Lemon Curd Muffins. The lemon curd gives the muffin batter a lemon flavor, and muffins contain big chunks of fresh raspberries. These muffins would make a nice addition to a New Years brunch, or a great grab and go weekday breakfast.
This recipe is based off of a basic muffin recipe, but the cool part is that the lemon curd replaces the oil in this recipe (and they don’t have butter either). It is a simple way to add flavor while reducing the fat. Texturally, the muffins were slightly more dense, but they were still spongey.
Wondering what lemon curd is? It is a very thick lemon spread made of lemon juice, egg yolks, and sugar. It is more delicious than that description sounds. It is lemony, sweet, tart, and the texture is thick and velvety. You can make it from scratch, or you can save yourself time and energy by purchasing at the grocery store – look in the aisle with the jam.
Total time: 30 minutes
Yield: 9 muffins
You will need:
1 cup All Purpose Flour
1/4 cup Sugar
1/4 teaspoon Salt
1/2 teaspoon Baking Powder
1/2 cup Milk
1/4 cup Lemon Curd
1/3 cup Raspberries
nonstick cooking spray
Heat your oven to 500 degrees. Line a muffin tin with 9 paper liners. Spray the liners with non stick cooking spray.
Combine the dry ingredients in a bowl.
Use a mixer on medium speed to combine the egg and milk. Once frothy add the lemon curd. As soon as the lemon curd is evenly distributed, add half the dry ingredients while the mixer is on a medium speed. As soon as it is mixed in, add the second half of the dry ingredients. It’s important not to over mix the batter, so turn the mixer off right away – before everything is evenly mixed.
Roughly chop the berries and add the to the batter. Use a spatula to scrap down the sides of the bowl and to do the final mixing of the batter.
Fill the paper liners until they are 3/4 of the way full.
Place the muffins in the oven to bake, and immediately turn the heat to 400 degrees.
Bake for 15 minutes – at this time the muffins should be browned on the top and fully cooked on the inside. Serve with a bit of butter.